Serves: 4
Prep time: 20 minutes
| Birch & Waite Gourmet Coleslaw Dressing | 1 bottle |
| Boneless, skinless chicken thighs | 4 |
| Shredded green cabbage | 3 cups |
| Shredded red cabbage | 1/2 cup |
| Small red onion, halved and thinly sliced | 1 |
| Corn cob, grilled and kernels removed | 1 |
| Jalapeno, sliced | 1 |
| Fresh dill | Handful |
| Smoked paprika | 2 tsp |
| Garlic powder | 1 tsp |
| Flaky salt | 1 tsp |
| Olive oil | 1 tbsp |
Method
- Add chicken, smoked paprika, garlic, salt and half of the oil to a bowl. Mix well and allow to marinate for 15 minutes.
- Heat the remaining oil in a cast iron frying pan and pan-fry the chicken on each side on medium heat for 6-8 minutes until cooked through and golden. Remove and cool. Cut each chicken thigh into 6-8 slices.
- Add green and red cabbage, onion, corn kernels, jalapeno and half of the bottle of Birch & Waite Gourmet Coleslaw Dressing to a bowl. Toss and mix well.
- Spoon coleslaw into a wide serving platter. Top with grilled chicken. Garnish with dill and drizzle with extra Birch & Waite Gourmet Coleslaw Dressing.
- Serve and enjoy!
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